Diwali Recipes

Thattai (Snack),  
Ribbon Pakodas
Thenkuzhal
South Indian Spicy Mixture( Chivda)
Diwali special Marundu (Ginger Lehiyum)
Maladu
Kaju Burfi(cashew nut Burfi)

Jangri

 

Microwavable Badam/ Almond/Walnut/Cashew Nuts Burfi

 Thattai (Snack)

Halwa

Ingredients 

All purpose flour (Maida)                 1cup
Sugar                                              11/2 cup
Ghee                                              1/2 cup
Kesari Powder                                1 pinch       
Cashew nuts                                   6
Cardamom Powder                        1/2 tsp           
Method

Add 1cup water with the maida, kesari powder to make a thin batter.
There should be no lumps.
Boil in a low flame till it becomes thick.
Add ghee slowly till it leaves from all the sides.
Add roasted cashew nuts and cardamom powder.
Mix it well and put it in the greased plate.
When it cools cut into squares.

Puli Inchi

Prepare Time          5min
Cook time              10 min
Serve                     15
Ingredients
Green Chilies                           100 gm

Tamarind( imli),                         big lemon size
Inchi(ginger, ginger root)          1 big piece
Hing(Asafetida)                        1 tsp
Turmeric Powder                     1tsp
Mustard seeds                        1 tsp
Urad dhal                                2 tsp
Oil                                               3 tsp           
Salt to Taste

Jalapneo Puli Inchi

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Method.
Soak the tamarind in 1 cup of warm water and remove the juice.

Cut the green chilies and ginger into small pieces.
Heat a pan with oil add mustard seeds, urad dhal and Chana dhal and fry. 
When the dhal become red , add the chilies and ginger. 
When the chilies fried little add the tamarind water, powdered jaggery Hing, salt, and turmeric.
When the mixture is thick, cool and pour it into bottle. 
This is a pickle. You can keep this pickle more than a month.
Eat with curd rice, chapati and poori.
Use jalapeno and make this pickle. Fry them well and add little more jaggery.
It tastes very good.

Aviyal

Aviyal is a favorite food of Kerala and Tamil Nadu. It is a dish with all vegetables with coconut and green chilies. It is one of the dish in all festive occasions.




Ingredients
Cut Beans                     1 packet
Capsicum                       1
Potato                             2
Cut Drumstick                  6
Carrot                               2
Grated Coconut                1cup
Green Chili                       5
Curd                             half cup or(you can use tamarind paste 1 tsp)
Coconut Oil                   2 tsp
Turmeric                      1/2 tsp
Few Curry Leaves
Salt to Taste
Method.

Cut capsicum, potato and carrot in julienne (long) pieces to about 2". 

Boil all the vegetables(capsicum, potato, carrot, cut beans, drumstick)with little water.

Add turmeric, tamarind (use two tbsp. yogurt instead of tamarind) and salt. Do not add more water

Grind the coconut and green chilies coarsely.

When the vegetables are cooked, add the ground coconut and curd. 

Mix it well . It should be thick. 

Add curry leaves and coconut oil. (If available, you can add raw banana, yam or snake gourd)

Tomato Rasam

Prepare Time          5min
Cook Time             10 min
Serve                      5

Ingredients

Tomato Rasam

Cooked Dhal              1cup
Ripe Tomatoes              3
Rasam Powder              2tsp
Tamarind Paste             1/2 tsp
Asafoetida                     small piece
Curry Leaves                   few
Coriander Leaves            few
Ginger                           small piece
Jeera                            1/2tsp
Green Chili                   2
Salt to taste.
Method
Boil the tomatoes, grind coarsely tomato, curry leaves and ginger.
Heat a pan with water add tamarind paste, rasam powder, asafetida turmeric and salt.
Boil till the raw tamarind smell goes.
Add the tomato water to the rasam.
Sprinkle coriander leaves and heat rasam forms frothy layer at the top
Heat a pan with oil add mustard seeds, jeera and silted green chili.
Remove from the heat and serve with rice, pappadam and curry.

Vazhakai Podimas

Vazhakai Podimas

• Prepare Time........................5 min
• Cook Time............................10 min
• Serve.......................................4

Ingredients

• Raw Banana........................6
• Grated Coconut...................half cup
• Green Chilies,......................5
• Chopped Ginger..................2 tsp
• Curry Leaves.......................few
• Salt .....................................to taste
• Mustard Seeds....................1 tsp
• White Dhal (Urad Dhal).......2 tsp


See Kid-Friendly Halloween Desserts

Method

• Boil the bananas . When the colour of the banana skin becomes black remove the skin and grate it in grater.
• Mix the coconut and chillies in a blender (only one round).
• Heat a pan with oil add mustard seeds, urad dhal and curry leaves.
• When the mustard splutters add the grated banana and coconut. Mix it well.
• This is a side dish for sambar rice or rasam rice.

Ada Pradhaman

Prepare Time                     15 min
Cook Time                         20 min
Serve                                  6

Ingredients For ada
Fresh Rice Powder                    200gms
Sugar                                        1/2 cup              
Ghee                                       1tsp
Small Plantain Leaves             6   
Method
Place the  plantain leaves directly on the gas and make them tender.
Add rice flour, sugar and ghee make a dough not too thick not too thin.
Sprinkle the dough with your hand on the leaves.
Roll the leaves and tie them both sides with thread.
Drop them in boiling water for 20 minutes.
Remove them and put them in cold water and keep them in strainer.
Cut the Adas into small.pieces
(You can buy in Indian stores)
Ada Pradhaman

Ingredients

Ada              1cup 
Jaggery                        1/2 kilo
Coconut                          2
Cardamom Powder            1tsp
Coconut Pieces            2tbsp
Cashew Nuts                 2tbsp.
Method

Grate the coconut and extract the milk Melt the jaggery
Fry the adas by adding ghee for few minutes.
Add the jaggery to the adas and boil for ten minutes.
Add the coconut milk and mix it well.
When the  mixture is about to boil, remove from the flame.
Add cardamom powder and roasted cashew nuts and coconut pieces.

Chakka koottu (Jack Fruit Curry)

Prepare time          10 min
Cook Time              20 min
Serve                      5

Ingredients

Chakka Koottu

Chakka pieces                  2 cups
Grated Coconut                1cup
Red Chili                          2
Turmeric Powder            1/2 tsp
Cumin seeds                    1tsp
Rice                                1tsp
Mustard Seeds               1tsp
Urad Dhal                       2 tsp
Curry Leaves                   few
Salt to taste.
Method
Cut the chakka pieces into small.
Heat a pan with water add the chakka pieces.
Add turmeric and salt, cook till it becomes tender.
Grind the coconut,chili cumin seed and rice into a paste.
Heat a pan with oil, add mustard, 2 tsp coconut, urad dhal and curry leaves.
When mustard  crackles add to the koottu and mix well.

Navaratri Naivedyam Bonda

Ulundu Bonda

Bonda

Ingredients

Urad dhal                            1 cup
Green Chili                         1
Coconut Flakes                 2  tbsp.
Black Pepper corns            1 tsp
Rice Flour                            1 tbsp.
Curry leaves                       few
Salt to Taste
Method

Grind the urad dhal, chili and salt into a fine paste with little water.
Add pepper and coconut and mix well.
Heat a pan with oil.
Take little batter make a ball and drop in the hot oil
Fry them golden brown.
I make this for Navaratri as prasadam.

Chakka Eriseri(Traditional Jack Fruit Curry)

Chakka Eriseri(Traditional Jack Fruit Curry)

Chakka Koottu

Prepare Time                  10min         
Cook time                         10 min
Serve                                5
 Ingredients
Chakka                            1/2 kg
Grated Coco                   1 cup
Red Chilies                      2
Jeera(Cumin Seeds         1/2 tsp

For Seasoning

Grated Coconut.              2tbsp

Mustard Seeds                1tsp
Jeera(Cumin Seeds.)      1/2 tsp
Curry Leaves few
Method

(Raw) jack fruit seed is removed from the thin outer part of chakka.  

Cut these into small pieces. Boil 3cups of water adding chakka pieces and turmeric and salt.

Grind the grated coconut. chili and jeera,  

When the chakka is cooked add the ground paste and stir it well.

Heat a pan with little oil, add grated coconut, mustard seeds jeera and curry leaves. 

When the coconut become red add to the chakka eriseri. This curry is very tasty.

Serve with rice.

I tried with the frozen raw jack fruit and the chakka eriseri came out very well..